Mallow and Red Currant Cups Recipe

4 cups red currants, 4 cups raspberries, 2 cups mallow flowers, mixed varieties (1 cup for the mixture and 1 cup for garnish)
4 cups water
1/3 cup corn starch mixed into 1/2 cup cold water
1 1/2 cups sugar
whipped cream

Place the currants, raspberries, and 1 cup of the flowers in a saucepan with the water. Bring to a boil, lower heat, and simmer for 5 minutes. Place the mixture into a blender and purée until smooth. Strain the puree into the saucepan, add the sugar, and bring to a boil, stirring gently. Add the cornstarch mixture, lower the heat and simmer, stirring constantly until it thickens. Pour into individual ramekins and chill. Top with whipped cream and the remaining flowers.